A Boke of Gode Cookery Presents

To make a Foole

PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic

DESCRIPTION: A popular dish of cream, eggs, & wine


To make a Foole.

Slice a Manchet very thin and lay it in the bottom of a dish, and wet them with Sack, boyle Creame, with Eggs, and three or foure blades of  Mace; season it with Rosewater and Sugar, stir it well together to prevent curdling; then pour it on the Bread and let it coole; then serve it up to the Table.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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